Salami and pepper soup

Ingredients for 8 servings:

• 400g salami
• 700 ml tomato(s), pureed
• 2 large onions
• 500 g bell pepper(s), colored
• 2 tbsp oil (coconut oil)
• 2 tbsp balsamic vinegar
• Cayenne pepper
• Paprika powder
• 2 m.-sized apples, optional
• Sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for parties, can be varied with other vegetables

Cut the salami into small pieces. Dice the onions. Cut the bell peppers into small pieces. Heat the coconut oil and let the onions become translucent. Add the bell peppers and cook briefly. Add the salami. Pour in the passata and balsamic vinegar. Bring the soup to a boil and simmer for a few minutes; the bell peppers should still have some bite. Chopped apple can be added at the end. For SIS diets, do not add the apple. Finally, add seasonings such as cayenne pepper and paprika. Add salt if desired, but the salami will probably provide enough saltiness. Serve in soup bowls or place the party pot on a warming plate for self-serve serving. Serve with spicy protein bread.